Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta (Video)
Roasted mushrooms are always good, but these Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta are absolutely a WOW! Use Side Dishes to find more recipes like this one.
Watch the video to see if you’d like to make
Greek-Style Roasted Mushrooms with Red Pepper, Herbs, and Feta!
I make roasted vegetables all winter long, but this favorite recipe for Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta uses fresh oregano and mint from the garden, so it’s a perfect recipe for fall, when you still have fresh herbs but don’t want salads any more. And you can certainly get by with just one type of herb, or use basil if that’s what you have. (And I haven’t tried it, but I’m guessing that frozen mint or frozen basil would both be pretty good in this recipe as well.)
I love everything about these roasted mushrooms with Greek flavors, and my recipe was adapted from one that I saw in The Best Vegetable Recipes, a classic vegetable cookbook that’s so old now you can get it for a steal. Of course, being the intuitive type of cook that I am, I used more red pepper, used lots more lemon juice, used more oregano, and added mint to the original recipe.
What makes this recipe over-the-top good is the mixture of finely chopped roasted red peppers, olive oil, lemon juice, chopped fresh oregano, and chopped fresh mint, plus a generous amount of crumbled Feta cheese that you sprinkle over the roasted mushrooms when they’re done. Mmmmm, good! (And if it’s still grilling season where you are, that same red pepper mixture and Feta would be delish over Super Easy Grilled Mushrooms as well.)
(Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta was first posted in 2007 and updated with better photos and instructions in September 2016.)
Preheat oven to 450F/220C and cover a large baking sheet with foil. Finely chop the fresh oregano and fresh mint (or other herbs), and drain the roasted red peppers and finely chop. Then stir together the chopped mint, chopped oregano, lemon juice, chopped red pepper, and 2 T olive oil and let the mixture sit on the counter while you prepare and roast the mushrooms.
Wash mushrooms if needed and spin dry or dry with paper towels. Cut mushrooms into same-size pieces and toss with 2 T olive oil, salt, and fresh ground black pepper. Put mushrooms on the baking sheet and roast about 15 minutes (or until mushrooms are starting to get brown and most of the liquid is evaporated). Then remove the baking sheet from the oven, turn over mushrooms with a metal turn, and put back in the oven and roast about 10 minutes more.
Put mushrooms back in the bowl you used to toss them with olive oil, add the red pepper-herb mixture, and gently stir to combine. Put mushrooms on a large serving platter and sprinkle with crumbled Feta. Serve warm or at room temperature.
Make it a Low-Carb Meal:
This would taste great with Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter for a low-carb meatless meal.
More Fun Recipes with Mushrooms:
Roasted Carrots and Mushrooms with Thyme ~ Kalyn’s Kitchen
Portobello Steaks with Avocado Chimichurri ~ Minimalist Baker
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan ~ Kalyn’s Kitchen
Green Bean and Shitake Mushroom Stir-Fry ~ Steamy Kitchen
Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta
These Greek-Style Roasted Mushrooms with Red Pepper, Herbs, and Feta are perfect for a meatless side dish.
- 4 T extra virgin olive oil
- 2 T fresh mint, finely chopped
- 2 T fresh oregano, finely chopped (Other fresh herbs of your choice could be used.)
- 3 T fresh lemon juice (or less if you’re not a big lemon fan)
- 12 oz. jar roasted red pepper, drained well and diced into small pieces
- 1 pound fresh white or brown mushrooms (see notes)
- 1/3 cup crumbled Feta cheese
- salt, fresh ground black pepper to taste
- Preheat oven to 450 F and line a roasting pan with aluminum foil.
- Wash the herbs finely chop.
- Drain the red peppers in a colander placed in a sink, then chop into small dice.
- Mix 2 T olive oil with the lemon juice; (I used my fresh-frozen lemon juice), diced red pepper, chopped mint, and chopped oregano.
- Set aside to marinate while you prep and roast mushrooms.
- Wash mushrooms and spin dry or dry with paper towels.
- Cut large mushrooms into quarters and smaller ones in half so you have same-size pieces and toss mushrooms with the remaining 2 T olive oil and salt and pepper.
- Arrange on foil-lined roasting pan.
- Roast at 450 F for 15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated.
- Then turn mushrooms over with a metal spatula and return to oven to roast about 5 – 10 minutes longer.
- Mushrooms should be brown all over.
- Place mushrooms back into the bowl you used to toss them with olive oil, add the red pepper and herb misture, and gently combine.
- Taste and add more salt and pepper if desired.
- Arrange the mushrooms on a large serving platter, sprinkle with crumbled Feta cheese, and serve.
- This is good warm or at room temperature.
I used brown Cremini Mushrooms, also called Baby Bella mushrooms due to the brown color which resembles Portobellas.
This recipe adapted from The Best Vegetable Recipes by Cook’s Illustrated, a very old cookbook that I didn’t find mentioned online.
This is great with roasted peppers from a jar, but if you want to bump up the flavor with freshly roasted red peppers, here is How to Roast Red Bell Peppers on a Barbecue Grill.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek-Style Roasted Mushrooms with Red Pepper, Herbs, and Feta would be a perfect side dish for any phase of the South Beach Diet or any other type of low-carb or low-glycemic eating plan.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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